With only a few basic ingredients, these very easy, highly versatile, and crowd-pleasing recipes are perfect for a weekend brunch, an on-the-go breakfast sandwich, or even a freezer-friendly breakfast alternative.
Ingredients:
- 18 large eggs
- 3/4 cup half and half
- 1 1/2 tsp salt*
- 1/2 tsp black pepper
- 1 to 1 1/2 cups grated cheddar cheese (sharp or medium)
- 2 – 3 cups optional mix-ins (see notes)
Instructions:
Step No.01
Set the oven’s temperature to 325.
Step No.02
In a large mixing basin, crack the eggs. Whisk the egg yolks to break them up, then combine them. Mix in the half-and-half, salt, and pepper.
Step No.03
Pour the eggs into the pan, then stir in the cheese and mix-ins (or, if you’re just using cheese, sprinkle it on top).
Step No.04
Bake for 20 to 25 minutes in a preheated oven, or until the eggs are just barely set in the middle.
Step No.05
Fill pan with egg mixture, then carefully slide into oven (hint: this works best if you do it on the countertop closest to the oven so you don’t have to travel far and risk the eggs spilling out).
Step No.06
Bake for 20 to 25 minutes in a preheated oven, or until the eggs are just barely set in the middle.
Full Recipes: https://www.cookingclassy.com/sheet-pan-eggs/